Thai Green Curry Frittata

Updated at: Thu, 17 Aug 2023 08:44:19 GMT

Step 1

Preheat oven to 350.

Step 2

Open the coconut milk and transfer to a bowl. Whisk to recombine the fat and liquid. Transfer to a liquid measure.

Step 3

Crack eggs into a large mixing bowl. Add fish sauce, 1 cup of coconut milk, and palm sugar. Whisk until eggs are streak free and everything is well combined.

Step 4

Place a 12 inch oven safe non-stick pan over medium high heat. Once up to heat, add neutral oil and onions, and 1/2 teaspoon of salt. Saute onions until translucent and starting to get tender.

Step 5

Add 3/4 cup of coconut milk to the pan and reduce until it splits/breaks and you can see the oil separating. Add in Thai green curry paste and saute for 2 minutes.

Step 6

Add eggplants to the pan and 1 tsp salt, saute for about 3 minutes. Add peppers and saute for another minute. Add just enough water to the pan to simmer the eggplants instead of saute. Simmer until the eggplants just start to get tender. Add water as necessary to keep a simmer going. When your eggplants are nearly done try to cook out most of the water before the next step.

Step 7

Pour in egg mixture and stir to combine all elements. Continue stirring until the eggs begin to set. Once the mixture starts to set well on the bottom of the pan, transfer to the oven to finish. If only the top is not set you can alternatively use the broiler to finish setting the top of the eggs.

Step 8

Once the eggs are set to your liking ( I prefer mine fairly well set but if you like a custardy frittata center you can pull earlier) remove the pan from the oven and give it a horizontal shake. If your non-stick is in good shape the whole frittata should be loose in the pan. Allow to cool for 5 minutes then place a serving dish or cutting board upside down over the top of the pan. Holding the dish/board tightly to the pan, quickly invert it. Set your dish/board down and remove the pan.

Step 9

If using sour cream topper: While the frittata is resting, mix together your lime zest and sour cream. Chiffonade your Thai basil.

Step 10

Slice the frittata into 1/8th slices or your preferred slice size. Serve slightly warm or room temp.

Step 11

Optional:

Step 12

Add a dollop of your lime zest sour cream and top with basil shreds.

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